Shepards Pie

Shepherd’s pie was named after the leftovers that the shepherds had from their roast lamb dinners that were abundant. The kitchen at Townsend will use the left overs after a large dinner party to create this quick and simple meal.

6 tbsp butter
1 large onion, diced
3 large carrots, peeled & diced small
1 small rutabaga, peeled & diced small
2c frozen peas
4 c finely chopped left over horned dorset lamb or 2 lbs. ground lamb
2 tbsp tomato paste
2 tsp Worcestershire sauce
4 tbsp flour
2c beef or lamb stock
2 lbs potatoes, peeled and diced or 4-6c left over mashed potatoes
3 tbsp butter
3-4 tbsp milk
Finely chopped parsley, optional

In a skillet over med-high heat melt butter add onions and sauté till golden. Brown ground lamb at this point if using seasoning with salt & pepper. Add in carrots, rutabaga and continue to cook till vegetables are slightly softened. Add in flour and cook till thickened and dry, do not burn.

Add in tomato paste and Worcestershire sauce and stock, stir till well blended. Add in cooked lamb and peas. Pour into a casserole dish and set aside. Boil potatoes if using fresh, mash with butter and milk. When potatoes are mashed or if using leftover mashed potatoes spoon atop meat filling in casserole dish.

Bake in oven for 30min at 350 ill potatoes are golden & vegetables are cooked through, tent with foil if needed to cook longer. Sprinkle with parsley and serve.